Table des Matières
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RECIPES – DRESSINGS AND MARINADES
CAESAR DRESSING
Makes approx 1½ cups
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 small cloves garlic
¼ cup (60ml) lemon juice
4 anchovy fillets
6 drops Tabasco sauce
1 egg
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup (185ml) olive oil
Romaine lettuce
shaved parmesan cheese
Crisp fried bacon pieces
croutons
1.
Place mustard, Worcestershire sauce,
garlic, lemon juice, anchovies, Tabasco
sauce, egg, salt and pepper into
blender jug.
2.
Select a Medium Speed (5-8), blend
20 seconds or until ingredients are well
combined.
3.
With blender running on Medium
Speed (5-8) slowly pour oil through the
the lid opening. This, should take about
1 minute.
4.
Serve over crisp Romaine lettuce with
grated parmesan cheese, crisp bacon
and croutons.
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SPICY MUSTARD DRESSING
Makes approx 2 cups
1 cup whole egg mayonnaise
½ cup sour cream
2 tablespoons white wine vinegar
2 tablespoons whole mustard
1 clove garlic, roughly chopped
1 teaspoon hot English mustard
Few drops Tabasco sauce
Salt and pepper
1.
Place all ingredients into blender jug.
2.
Select a Low Speed (2-4), blend until
all ingredients are well combined.
3.
Serve as a dressing for potato salad or
green salad.
RECIPES – DRESSINGS AND MARINADES
SwEET APPLE MARINADE
Serves 4
¾ cup (125ml) apple juice
2 medium green apples, peeled and diced
¼ cup (60ml) olive oil
2 tablespoons lemon juice
1 small red onion, chopped
½ cup brown sugar, lightly packed
1 teaspoon ground allspice
½ teaspoon ground ginger
1 teaspoon salt
½ teaspoons ground black pepper
2lbs (1kg) Pork spareribs or pork chops
1.
Place apple juice, diced apples, olive
oil, lemon juice, onion, brown sugar,
allspice, ginger, salt and pepper into
blender jug.
2.
Select a High Speed (9-12), blend for
40 to 60 seconds or until mixture is
smooth.
3.
Pour marinade over pork chops or
spareribs, cover and refrigerate. Allow
to marinate for a few hours.
4.
Cook pork on a barbecue or in a
400ºF/200ºC oven until browned and
cooked through.
TANDOORI MARINADE
Serves 4
7oz (200g) natural yogurt
1 onion, chopped
3 cloves garlic, peeled and chopped
2 teaspoons ground cumin
2 teaspoons ground cilantro
1 teaspoon paprika
Pinch cayenne pepper
1 teaspoon salt
1 tablespoon lemon juice
2lbs (1kg) chicken pieces, skin removed
1.
Place yogurt, onion, garlic, cumin,
cilantro, paprika, cayenne pepper, salt
and lemon juice into blender jug.
2.
Select Medium Speed (5-8) and
blend for 20 to 30 seconds or until
ingredients are smooth and well
combined.
3.
Make small cuts over surface of
chicken pieces to allow marinade to
penetrate. Pour marinade over chicken,
mix well, cover and refrigerate for a few
hours or overnight.
4.
Cook on a barbecue or grill plate until
golden brown all over and chicken is
cooked through.
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